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October 2, 2015

By: Liana Scarsella

By Liana Scarsella
Photo courtesy of Tieton Cider Works

Food and wine duo? Got it. Beer and bites? No problem. But what does one do when they crave cider during mealtime? Sharon Campbell, co-owner of Tieton Cider Works, asked herself that very question one day five years ago when she says she realized “cider pairing isn’t something many people think to do.”

An “at-home cook,” Campbell has traveled the road of much toil and toll (or more appropriately, boil and roll) in the kitchen. Devoted to encouraging fans of the Tieton, Washington-based cidery to “seek expansion” in their cuisine routine, she sought the expertise of chef Olaiya Land to accompany her in forging the path of her idea.

Since then, the pair-seeking pair has uncovered some unique ways to enjoy cider at any meal. These unexpected combinations are what make it “a fun collaboration,” according to Campbell. One of her favorite offbeat eats is this Roasted Carrot and Leek Soup.

This recipe matches the cidery’s driest blend, Tieton Dry. “There’s an earthiness to carrots but also a sweetness,” Campbell says. “Our dry cider complements the sweetness, it cuts through all the butter and cleanses your palate with each bite.”

If you’re curious what she means by “all the butter,” you’ll want to investigate this buttery, veggie-filled, fall friendly recipe for yourself. Bacon addicts proceed with caution.